Recipe Collections

Sriracha Chicken Nuggets

Ah Chicken Nuggets. The ultimate kid food. Growing up, if my mom really wanted to make sure that dinner went off without a hitch, she would turn to chicken nuggets. My sister and I would be so busy eating that we would finish our dinner without the obligatory fight over who got to watch their favorite TV show afterwards. To this day I still enjoy a plate of chicken nuggets every now and then but my version gets a kick from some sriracha, crunch from panko and forget the fryer, these babies are baked not fried.

I know there are probably some chicken nugget purists out there saying to themselves “but…but…chicken nuggets are supposed to be fried.” But you wanna know a little something, they are actually really good baked too. And with this recipe, you don’t have to worry about a lack of crunch, the panko in this recipe helps give a little crunch to each tender bite of chicken.

Thanks Helen! Its nice to hear you enjoyed them :)
Kathy- I think you could adapt this for shrimp or scallops and it would be delicious. The baking time would be a lot less though, closer to 7 – 10 minutes depending on the size of the shrimp or scallops. Let me know if you try it, I’m curious.
You’re welcome Adrian. I’m happy to hear this reminded you of your childhood. I love when food does that.

Delicious! We don’t have a large rack for the baking part, so we lined a tray with aluminum and otherwise followed directions, and it turned out well. Great memories of childhood, we often made frozen deep-fried chicken nuggets just bake ’em in the oven to warm them up…now I have a healthy and almost-as-easy way to recreate those memories. Thanks so much!

Diane

January 17, 2010 at 2:02 pm

I’m making these now, and just noticed that olive oil is in the ingredient list, but not in the instructions. Is it supposed to be in the marinade, or drizzled on top before baking?
Thanks…can’t wait to taste these.